Awesome Cottage Cheese Cake

I got this recipe from my Grandma Olive.

(The recipe came with instructions for a crust, but the crust sucked and
also prevented the moisture from properly escaping the spring form.  In all
respects, the crust is better omitted.)

This recipe creates 2.5 quarts (10 cups) of batter, so make sure your mixing
bowl is bigger than that.

    Preparation:

Find a spring form at least 9" wide by 2.5" deep.
Preheat oven to 350 degrees F.
Scald and cool 2/3 cup milk.
(Scald:  To heat milk to just below the boiling point.)
Melt 2 Tbsp of butter.
Spread 1 cup drained pineapple rings over spring form bottom.  (The pineapple
may be safely left out, but it's really neat, and adds a nice tang.  It might
float to the top of the cake during cooking, and is likely to do so if you
don't pour the cheesecake mixture in gently.)

    Mix thoroughly by hand in the order given:

2 pounds of cottage cheese
2 cups of sugar
1/4 teaspoon of salt
1 pint of sour cream
2 teaspoons of vanilla
7 eggs (1 at a time)
2.5 tablespoons of cornstarch mixed with 2/3 cup of cool scalded milk
2 tablespoons of melted butter

Pour into spring form.  Bake 1.5 hours at 350 degrees.  Cool 1/2 hour.
Release spring to let out any moisture.  (Have it on a platter or something
when you do this; you don't want to be cleaning sticky sugar-water off your
table.)  Cool thoroughly.  Take off side form and refrigerate overnight.

(General egg note:  Crack eggs into a separate bowl rather than directly
into the mixture.  This prevents rotten, fertilized, or otherwise bad eggs
from ruining the whole batch, and allows you to easily pick out pieces of
eggshell.)